Pistachio Crusted Lamb, Fig Tapenade and Spinach Mousse.

Pistachio Crusted Lamb, Fig Tapenade and Spinach Mousse.

Pistachio Crusted Lamb, Fig Tapenade and Spinach Mousse|Fine Dining at Home

This pistachio crusted lamb was inspired by a new chef called Catherine Fulvio who was on Saturday Kitchen on Saturday morning. Catherine runs a cookery school at her home just south of Dublin, as well as writing many books and appearances on US TV. She is heavily influenced by Italian cookery and this combined with her Irish roots leads to some amazing recipes.

This is served with some orange roasted vegetables and I’ve added a couple of things to round the dish off. A simple silky mash and a hot spinach mousse. The crust is the best crust I’ve ever tasted, so if you’re not keen on lamb it should work well with white fish. [purerecipe]



  • 4, three bone pieces(150g each) Racks of Lamb
  • 3 Tbsp Pistachios
  • 4 Tbsp Breadcrumbs
  • 1 Tbsp Honey
  • 30g, Leaves only Parsley
  • 2 Tbsp Oil
  • 1 Tbsp Balsamic Vinegar
  • For brushing. Dijon Mustard
  • Fig Tapenade

  • 8 Dried Figs
  • 3 Tbsp Pistachios
  • 2 Tbsp Black Olives
  • 3 Anchovies
  • 1 Tbsp Honey
  • 1 Tbsp Balsamic
  • 1 Tbsp Wholegrain Mustard
  • 100ml Extra Virgin Olive Oil
  • Silky Mash

  • 600g Large Floury Potatoes (Maris Piper,King Edward)
  • 150ml Milk
  • Good Knob Butter
  • 3 Garlic Cloves
  • Spinach Mousse

  • 200g Spinach
  • 280ml Single Cream
  • 4 Tsp Agar Agar Flakes


  1. Make the tapenade by combining all the ingredients in a food processor. It will be quite thick so use water to loosen until desired consistency is reached. Check seasoning.
  2. For the spinach mousse. Boil the cream with the agar for 3minutes. Cook the spinach until wilted, add to the cream. With a stick blender, combine until smooth. Set aside to cool and solidify.
  3. Make the crust by combining all the ingredients except the lamb and dijon mustard. It should be quite sticky rather than dry. Make sure the racks have the fat layer removed. Now brush the flesh with dijon mustard, and press the crust into the lamb. This now needs 25mins at 180°c in the oven.
  4. For the mash, steam the potatoes for 30mins. Warm the milk with garlic and butter, let it infuse. Now rice the potato into the warm milk. Season well with salt and a little black pepper, stir until smooth and silky.
  5. To serve the spinach, puree the set mousse with a stick blender. Add to a piping bag. Microwave for 1 minute, let it stand, then a further 30 secs x2  in the microwave. This will reheat the mousse but because of the agar will keep its shape. Pipe onto the plate however you see fit.


  1. I LOVE your presentation, and this is such a beautiful dish, full of flavors that vie for favours. The crust does sound amazing, and I think I’ll try them on fish as I am not a big fan of lamb. Bookmarking.

    • Dave Crichton

      I think if you can get a thick piece of fish, 20mins in the oven should be perfect. Let me know if you do try it.


  2. Loving that nut crust and that sweet/salty fig tampenade sauce to dip it into. Loving combo and beautiful plating. Have a super weekend. BAM

  3. Nice David! I like how the whole plate looks and also the crust on the lamb. The spinach mousse is gorgeous too, a lovely colour.


  4. Everything about your meal sounds and looks wonderful David. This would be a beautiful meal to serve dinner guests.

  5. Another over the top meal, David. Everything looks awesom (well, you already know how I feel about the foam). I just recently started to enjoy eating lamb but it’s do darned expensive here that we never make it at home. The colours look wonderful on this plate.

    • Dave Crichton

      It’s terrible your lamb is so expensive Eva. We only have NZ lamb at the moment, so don’t know why it’s not the same price as the air miles must be similar. The foam is only on there to enhance the photo!

  6. This looks incredible as always, love the colours, shapes and textures. When am I coming round for dinner?!

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